Wednesday, August 17, 2011

Honey Lime Enchiladas

It's no secret that we eat Mexican food a few times a week.  

Once in a while it's nice to mix things up.  This dish, with it's sticky sweetness, did just the trick.  It's so different that at first we weren't sure if we liked it.  A few bites later and it was a hit.  Enjoy! 

Honey Lime Enchiladas
5 tablespoons honey
5 tablespoons fresh lime juice 
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used rotisserie chicken)
8 flour tortillas
2 cups monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup heavy cream 

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 30 minutes.

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill flour tortillas with chicken and shredded cheese, saving about 1/2 cup of cheese to sprinkle on top of enchiladas. 

Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Recipe adapted from Stephanie Cooks
**My food photography skills are lacking. Ha!

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